• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Shweta in the Kitchen

  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
×

Home » Mexican » Vegetarian Black Bean Enchiladas

Vegetarian Black Bean Enchiladas

Published: Jul 13, 2015 · Modified: Sep 1, 2020 by Shweta Arora · This post may contain affiliate links

Tweet
Pin
Share
172 Shares
Jump to Recipe

Delicious vegetarian enchiladas stuffed with black beans, veggies, cheese, topped with homemade red enchilada sauce, some more cheese, and baked. A family favorite and complete meal!!

Vegetarian enchiladas in a white baking dish drizzled with sour cream

We love Mexican food so I tend to make it at least once every week or two and these vegetarian bean enchiladas are highly requested and so easy to make.

They are meal prep friendly, can be assembled ahead of time, and baked just before serving making them suitable for large gatherings and parties too!

If you love Mexican cuisine as much as my family does, be sure to check out my Vegetable Quesadilla and Vegetarian Nachos.

What is Enchilada

An Enchilada is a popular Mexican dish. It comprises of filled and rolled tortilla (flatbread) topped with spicy enchilada sauce, lots of cheese, and baked until the cheese melts.

They can be made in a couple of ways like dip the tortilla in sauce and then place the filling on it and roll. The other is to pour the sauce on top of the filled and rolled tortillas. Either way works and just a matter of preference.

You can have umpteen variations for the enchilada filling like veggies, beans, meat, or a combination. 

For today's post, I am sharing my Veggie enchiladas that have lots of veggies, black beans, and cheese as its filling.

It's a complete and satiating meal with lots of colors and nutritional goodness.  So let's see how to make this delicious vegetarian enchiladas recipe.

Baked black bean enchiladas in a white dish with text overlay

Recipe Ingredients

For the Veggie and Black Bean Filling

  • Vegetables: I've used bell pepper, zucchini, yellow squash, corn. Sweet potatoes, butternut squash, spinach, and broccoli make some good options too.
  • Beans: I prefer using black beans but you can use pinto or red kidney beans too. but you can use canned too.
  • Aromatics and Seasonings: Onion, garlic, salt, pepper, oregano, cumin, chili powder, lime juice, and cilantro.

For The Enchiladas

  • Tortillas: Traditionally Enchiladas use corn tortilla but I prefer flour tortilla
  • Veggie and Black Bean Filling: From above
  • Red Enchilada Sauce: Use your favorite brand or it's easy to make your own.
  • Cheese: I used a Mexican cheese blend of Monterey Jack, Medium Cheddar, Queso Quesadilla, and Asadero Cheese.
  • Toppings: Sour cream, cilantro, chopped avocado, and bell pepper (optional).

Step by Step Instructions

To make the veggie black beans filling

Four photos showing how to make the black bean and vegetable filling

1 - In a pan, heat oil and add the garlic, saute  for couple of seconds and add the onions. Mix and cook till onions turn translucent.

2 - Now add the veggies like red and green capsicum, zucchini, yellow squash. Mix well. Cover and cook till veggies are almost cooked about ¾ done.

3 - Stir in the spices - oregano, cumin, red chilli powder salt and pepper. Mix well and cook for another minute. 

4 - Then add black beans and corn. Cook for another 5 mins (covered) and finish it off with some lime juice and cilantro. Mix well and keep aside.

Delicious veggie black bean filling is ready! This can be made in advance and stored in the refrigerator covered.

Spreading the enchilada sauce on a tortilla with a ladle

To make vegetarian black bean enchiladas

Four photos to show how to fill and roll the tortillas

5 - Preheat the oven to 350°F. Roast the tortillas on a griddle on medium heat, take it off the heat, and then spread a tablespoon of sauce on it.

6 to 8 - Place a couple of tablespoons of the filling on one side of the tortilla. Top it with cheese and roll tight.

Step by step photos to show how to place the tortillas and sauce in a baking dish

9 and 10 - Spread some sauce onto a casserole/baking dish (skip if making ahead). Place the filled and rolled tortilla seam-side down onto the casserole.

11 - Repeat until all the tortilla are complete. Then pour the sauce over the rolled tortillas.

12 - Sprinkle a generous amount of cheese. Bake for 15-20 mins or until the cheese has melted. 

The enchiladas topped with shredded cheese before being baked

Serving suggestions

This vegetarian enchilada is a complete meal in itself so I usually serve it on its own with a side of salsa, sour cream, and guacamole.

Alternately you can drizzle some sour cream on top and garnish with some red capsicum and avocado just before serving.

Our colorful and tasty Vegetarian Bean and Cheese Enchiladas are ready. Enjoy!!

Black bean enchiladas topped with bell peppers, cilantro, avocado and sour cream

Meal Prep Option

Make the filling and enchilada sauce over the weekend and store in airtight containers in the refrigerator.

The tortilla can be filled and rolled a day or night in advance and refrigerated. Don't add sauce to the bottom of the pan. When ready to eat, top it with sauce and cheese and bake.

Storage suggestion

Leftover enchiladas can be stored covered in the refrigerator for up to a week or frozen for up to 3 months (airtight to prevent freezer burn).

To reheat, bake in a preheated oven at 350°F for 10-15 mins (refrigerated) and 25-30 mins (frozen) or until heated through. Cover with an aluminum foil to prevent the top from browning.

Recipe Notes and Tips

  • You can use beans and veggies of choice. Preferably cut them in the same size to match the beans.
  • The filling can be adjusted as per choice. I like the bean and veggies combination but you can do it all veggies, all beans, or even include meat like chicken if you like.   
  • Corn or flour tortilla can be used.
  • You can use homemade Red Enchilada Sauce or even store-bought.
  • For vegan enchiladas, skip the cheese and they will still taste delicious. Top it with some extra avocado for that creaminess or simply use a non-dairy shredded cheese.
  • To make it gluten-free enchiladas, use gluten-free tortillas and sauce.
Overhead shot of vegetarian enchiladas served on a white plate next to bowls of toppings

Frequently Asked Questions

Can you use flour tortillas for enchiladas?

Yes, traditionally enchiladas use corn tortilla but I prefer flour tortilla. I find them easier to fill and roll compared to corn ones.

What is the best cheese for enchiladas

For my enchiladas and quesadilla, I prefer using a Mexican cheese blend of Monterey Jack, Medium Cheddar, Queso Quesadilla, and Asadero Cheese. It melts and blends well with Mexican recipes.

How to you keep flour enchiladas from getting soggy?

If you don't like your enchiladas getting soggy, don't put sauce at the bottom of the pan as that will cause it to steam. Just brush the pan with butter or oil and layer the rolled tortilla. Pour sauce (not too much) over the tortilla just before baking.
Also roasting tortillas before assembling helps them absorb less sauce.

More Easy Mexican Recipes

  • Mexican Black Beans
  • Vegetarian Crunchwrap Supreme
  • Easy Vegetarian Burrito Bowls
  • Quinoa Enchilada Soup
Veg Enchiladas served on a white plate with a fork. Topped with sour cream and fresh vegetables

Hope you enjoy these Vegetarian Black Bean Enchiladas!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Tried this recipe?Please rate the recipe by clicking the stars below

Vegetarian Black Bean Enchiladas

Shweta Arora
Delicious vegetarian enchiladas stuffed with black beans, veggies, cheese, topped with homemade red enchilada sauce, some more cheese, and baked. A family favorite and complete meal!!
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main
Cuisine Mexican
Servings 4 servings
Prevent your screen from going dark

Ingredients
  

For the Veggie and Black Bean Filling:

  • 1 small onion finely diced, approximately ½ cup chopped
  • 3-4 cloves garlic minced or finely chopped
  • ½ bell pepper chopped, used ¼ each of red and green
  • ½ cup zucchini chopped
  • ½ cup yellow squash chopped
  • 1 cup black beans boiled or canned
  • 1-2 tablespoon corn kernels using frozen, fresh can be ised too
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper powder adjust to taste
  • 1 teaspoon dry oregano
  • ½ to 1 teaspoon cumin powder
  • ½ teaspoon red chilli powder adjust to taste
  • 1-2 tablespoon lime juice adjust to taste
  • ¼ cup cilantro leaves of finely chopped

For Enchilada:

  • 6-7 flour tortilla
  • Veggie and Black Bean Filling from above
  • 1-2 cups Red Enchilada Sauce Store bought or Homemade
  • 2 cups shredded cheese using Mexican blend

For serving/garnishing

  • Sour cream, cilantro, chopped avocado, and bell pepper (optional)

Instructions
 

For making the Veggie Black Bean Filling:

  • In a vessel, heat oil and add the garlic, saute for a couple of seconds and add the onions. Mix and cook till onions turn translucent.
  • Stir in the veggies like red and green bell pepper, zucchini, yellow squash. Mix and cover and cook till veggies are almost done.
  • Stir in the spices - oregano, cumin, red chilli powder, salt, and pepper followed by black beans and corn. Mix well and cook covered for another 2-3 mins.
  • Finish with some lime juice and cilantro. Mix well. The Veggie black beans filling is ready

For making the Enchiladas:

  • Preheat the oven to 350°F. Heat the tortilla around 10 seconds each side on a pan or you can do all together at once in a microwave for about 15-20 seconds approximately.
  • Take one tortilla, spread a tablespoon of sauce on it. Add the filling and top it with cheese. Roll tightly.
  • Spread some sauce onto a casserole/baking dish. Place the filled and rolled tortilla seam-side down onto the casserole. Repeat until all the tortilla are complete.
  • Then pour the sauce over the rolled tortillas. Sprinkle generous amount of cheese.
  • Bake for 15-20 mins or until the cheese has melted. 
  • Delicious Vegetarian Beans and cheese enchiladas are ready! Serve with side of sour cream, salsa, and guacamole.

Notes

  • You can use beans and veggies of choice. Preferably cut them in the same size to match the beans.
  • The filling can be adjusted as per choice. I like the bean and veggies combination but you can do it all veggies, all beans, or even include meat like chicken if you like.   
  • Corn or flour tortilla can be used.
  • For vegan enchiladas, skip the cheese and they will still taste delicious. Top it with some extra avocado for that creaminess or simply use a non-dairy shredded cheese.
  • To make it gluten-free enchiladas, use gluten-free tortillas and sauce.
  • Leftovers can be refrigerated for up to a week or frozen (airtight to prevent freezer burns) for 3 months. 
  • Reheat in a preheated oven at 350°F, covered with foil (to prevent browning) for 10-15 mins (refrigerated) and 25-30 mins (frozen) or until heated through.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.

Tweet
Pin
Share
172 Shares
« Red Enchilada Sauce Recipe
Nutella Milkshake »

Reader Interactions

Comments

  1. Shweta Arora

    March 18, 2016 at 7:56 pm

    Yay, really happy that you liked it. Thank you for giving it a try 🙂

    Reply
  2. Sushma Vasudeva

    March 18, 2016 at 7:55 pm

    Tried this recently.. came out really good..Thanks!

    Reply
  3. Shubha A

    July 16, 2015 at 8:50 pm

    Gorgeous looking enchiladas:)lovely clicks too!!

    Reply
  4. Sony P

    July 15, 2015 at 4:59 pm

    Simple and yummy

    Reply
  5. alkajena

    July 14, 2015 at 3:43 pm

    Simply Wow

    Reply
  6. Kushi S

    July 14, 2015 at 5:51 am

    Wow. This looks so perfect,delicious and beautiful

    Reply

Leave a comment & rate the recipe Cancel reply

If you love the recipe, please provide a star rating along with your comments. Your comments and reviews make my day, and they also help others find my recipe online.

Thank you!
Shweta

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me!

Hi There!! I'm Shweta! Welcome to Shweta in the Kitchen.
Read More…

Soup Recipes

instant pot broccoli cheddar soup in a bowl topped with cheese

Instant Pot Broccoli Cheddar Soup

Two bowls full off ;asagan soup with ricotta cheese mix nad red pepper flakes on side

Vegetarian Lasagna Soup

Quinoa Enchiladas Soup

Quinoa Enchilada Soup

Top view of two Tofu Noodle Soup bowls with spoons

Tofu Noodle Soup

Creamy Vegan Tomato soup served in a white bowl with a swirl of cream and croutons.

Creamy Vegan Tomato Soup

Bowl of Tomato basil soup with crouton and basil leaves

Vegan Tomato Basil Soup

See More;

Featured in SITK

Popular Recipes

Idli Recipe | Idli Batter Recipe
Back To School Lunch Ideas
Pav Bhaji Recipe
Fruit Salad With Condensed Milk
Eggless Sugar Cookies
Creamy Vegetable Sandwich
Vegetarian Nachos
Vegetarian Crunchwrap Supreme
Rasmalai Cake
Batata Bhaji

Footer

SITK Featured in

Home | Contact | Privacy Policy | About

Copyright © 2023 Shweta in the Kitchen on the Foodie Pro Theme